724 INDEX OF SUBJECTS. 



Vaccine, kinds of, 468, 477, 478, 480 Water, ozone, 207 



manufacture of, 687 from rain, germ content, 198 



rabies, 473 from rivers, germ content, 200 



smallpox, 470 sea water, germ content, 201 



tuberculosis, 478 sedimentation of, 205 



Variation, physiological, 104 sewage strep tococcic, 194 



Vegetables, 462 from snow, germ content, 199 



pickles, 462 soil bacteria in, 194 



sauerkraut, 462 supply for dairy, 303 



Vegetation, influence on organisms in surface washings in, 194 



water, 202 temperature influence in, 201 



Vinegar, acetic fermentation, 448 in upland surface, 200 



after-treatment of, 458 vegetation, influence on germ con- 

 apparatus for manufacture of, 453 tent, 202 

 bacteria, 448 from wells, germ content, 199 

 cultures for, 453 Weight of bacteria, 89 

 diseases of, 459 Wells, construction of, 210 

 domestic method, 453 location of, 208 

 fermentation of, 452 microorganisms in, 199 

 German method, 456 Wine, 

 manufacture of, 448 acetic bacteria in, 423 

 Orleans method, 454 aerobic organisms in, 423 

 Pasteur method, 455 anaerobic organisms in, 424 

 raw materials of, 451 butyric bacteria in, 426 

 rotating barrel method, 458 composition of, 418 

 starters for, 453 control after fermentation, 432 

 Virulence of infection, 532 of fermentation, 427 

 Virus, 469 on grapes, 427 



defined, 418 



WASSERMAN'S test, 563 fortified, 419 



Water, analysis (qualitative and quanti- lactic bacteria in, 425 



tative), 203, 204 mannitic bacteria in, 425 



B. coli in, 195 as medium for cultivation, 418 



enteritidis in, 195 microorganisms in, 423 



typhosus in, 196 mycodermae in, 423 



bacteria of natural, 193 propionic bacteria in, 425 



Bad. lactis aerogenes in, 195 slime-forming bacteria in, 424 

 -borne infections, 196, 525 

 classes of bactena in, 193 



coagulating basins, 206 YEAST, in beer, 435 



decrease of organisms in, 201 m bread, 460 



dilution of, 202 ce n o f ) 29 



filters, 205, 207 classification of, 28 



nitrations, 205, 206 compressed, 460 



food influences, 201 culture of, 34 



from hail, germ content, 199 differentiation of, 36 



increase of organism in, 201 o f ginger beer, 443 



lake, germ content, 200 on grapes, 420 



light, influence of, 201 important, 31 



microorganisms in, 192 morphology of, 28, 29 



Microspira comma in, 196 O f pO mbe, 34 



oxidation, influence on germ content, pseudo- 34 



202 of vinegar, 448 



protozoa, influence on germ content o f w i ne> 429 



202 Yohourth, 369 

 purification by, chemicals, 208 



heat, 208 ZYGOSPORE, 14 



